Wednesday, September 19, 2012

Eggy Muffins

Must haves...
   Eggs (use the # eggs as the # of muffins you are making, and +1 egg -- a serving is 2 muffins)
   Cooking Spray (I use good ol' fashioned Pam)
   Salt and Pepper to taste (and any other seasoning you would like in the eggs)
   Green onions are highly reccomended
   Veggies and cheese
   ***See below for combination ideas

   Muffin tin
   Large bowl with a pour spout or large glass measuring cup
   Baking sheet

Preheat oven to 375

Beat eggs with whisk in bowl/measuring cup. Add salt/pepper and desired seasonings.

Spray muffin tin liberally with cooking spray. Add veggies (if using leaf lettuce/etc put this down first and layer other veggies on top) and cheese. Pour egg over veggie in each muffin tin - fill appx 2/3 of the way full.

Place muffin tin on top of baking sheet (to catch the mess that may or may not poof over the side) - bake for 20-25 minutes.

If you are eating immediately, eat 'em while they're hot!!
If you are storing for future, let 'em cool, and store in plastic baggies (I just put 2x in each baggie to grab and go for breakfast)

***Veggie ideas....the combinations are endless!...
Torn spinach leaves + shredded RF cheddar cheese
This was the first combo I tried. I didn't have green onions so I ignored that suggestion slash recommendation... but it DEF needs something to give it more flavor.

Arugula + chopped jalepeno + shredded RF italian blend. To the eggs, I added garlic powder, onion powder, and a little ground mustard, AND I sprinked paprika on the top once everything was poured.
OMG ok so this was a GREAT 2nd try. Awesome flavor (a little kick!). I am currently eating it for dinner.

Recipe courtesy of Pinterest ~ If you search "Egg Muffin" you get a ton of ideas.
The one I based Try#1 off of can be found on

SO - I think my absolute favorite part of this recipe is how dynamic it is. A cross between a fritatta and a quiche, this is such a tasty little morsel. I originally wanted to do it for an easy and healthy grab and go breakfast that would fill me up, but then I was making them tonight and realized I didn't have much for dinner, and EUREEKA! Dinner! The possiblities really are endless, I am super excited to try a greek combination using feta cheese and olives! Holy cannoli...yumm-O!

.....oooh cannolis are for another day. Got a great recipe for you on that one ;)


Monday, September 17, 2012

Turkey Taco Salad

For the meat...
   1 pound ground turkey
   Taco Seasoning (You can use the packets but they are LOADED with sodium and gross stuff.
   I actually make it myself, see below)
   1 can black beans
   1 can diced tomatoes (optional- I use sometimes)
For the salad...
   Romaine lettuce (appx 1 head per person)
   Black olives
   Red onion
   Salsa (I use Pace Picante, medium)
For the "taco"...
   Reduced fat shredded cheddar
   Avocado (optional- but highly recommended for texture and to cool it a little)
   Sour Cream (optional- I use sometimes)
   Crushed Tortilla chips (optional- I use sometimes)
Brown turkey in pan. When cooked, add taco seasoning and a little water. Stir to coat. Add black beans (and optional diced tomatoes). Heat through.
Combine salad ingredients on plates.
Top with meat and "taco" ingredients.
Recipe courtesy of... Me!
I love love LOVE Turkey Taco Salad (usually on Tuesdays!) -- tonight it had to happen on a Monday. The salad can obviously be changed to your liking. Personally I am fundamentally against the pre-made taco seasoning packets. They are loaded with sodium, and all sorts of processed junk. I make the seasoning myself... I got this spice combination years ago online somehwere - it tastes better, I promise!!
BONUS RECIPE - My homemade taco seasoning
1 Tbl chili powder
1/4 tsp each of garlic powder, onion powder, red pepper flakes, oregano
1/2 tsp paprika
1-1/2 tsp cumin
1 tsp each of salt and pepper (I definitely don't use this much of either)